Juicy Roasted Chicken with Onion + Sweet Potato
INGREDIENTS
3-4 pounds bone-in skin-on chicken pieces
Fine grain sea salt
1-2 medium onions, cut into thick slices
1 sweet potato/japanese sweet potato or 5 baby potatoes, cut into chunks
Olive oil
Garlic powder
Onion powder
Paprika
Black pepper
1/8 teaspoon saffron (optional)
Juice from 1 small orange
Juice from 1 lemon
3 large cloves of garlic, finely chopped
2 teaspoons finely chopped thyme and/or rosemary
METHOD
Sprinkle salt over the chicken pieces and underneath the skin. Refrigerate overnight or for few hours before cooking for extra flavorful chicken. This step is optional. Skip this step if you are using a kosher chicken.
Preheat the oven to 425 degrees F.
Place sliced onion and potato in a 15x12 casserole dish.
Arrange chicken pieces over the onions and potatoes.
Drizzle the chicken, onions, and potatoes with a good amount of olive oil.
If you didn’t previously salt your chicken, season each piece with sea salt. Then, season with garlic powder, onion powder, paprika, and pepper.
In a bowl, combine the saffron, orange juice, lemon juice, chopped garlic, and herbs. Spoon the mixture over the chicken.
Roast for about an hour (ovens vary) or until the chicken reaches an internal temperature of 155-160 degrees F.
Remove from the oven and allow the chicken to sit until each it reaches a final internal temperature of 165 degrees F.
Spoon the juices over each chicken piece before serving. Enjoy!
